These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

121 related articles for article (PubMed ID: 22061773)

  • 1. Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20°C.
    Wang FS
    Meat Sci; 2000 Sep; 56(1):67-71. PubMed ID: 22061773
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sodium lactate addition on the quality and shelf life of refrigerated sliced poultry sausage packaged in air or nitrogen atmosphere.
    Cegielska-Radziejewska R; Pikul J
    J Food Prot; 2004 Mar; 67(3):601-6. PubMed ID: 15035381
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C
    Huang CC; Lin CW
    J Food Prot; 1995 Nov; 58(11):1227-1233. PubMed ID: 31137307
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential.
    Samelis J; Georgiadou KG
    J Appl Microbiol; 2000 Jan; 88(1):58-68. PubMed ID: 10735244
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage.
    de Barros JR; Kunigk L; Jurkiewicz CH
    Braz J Microbiol; 2010 Oct; 41(4):1001-8. PubMed ID: 24031580
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum- and modified-atmosphere-packed cold-smoked salmon stored at 5 degrees C.
    Paludan-Müller C; Dalgaard P; Huss HH; Gram L
    Int J Food Microbiol; 1998 Feb; 39(3):155-66. PubMed ID: 9553794
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging.
    Goulas AE; Chouliara I; Nessi E; Kontominas MG; Savvaidis IN
    J Appl Microbiol; 2005; 98(3):752-60. PubMed ID: 15715879
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.
    Pereira JA; Silva P; Matos TJ; Patarata L
    J Food Sci; 2015 Mar; 80(3):M642-8. PubMed ID: 25627176
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage.
    Yang C; Qi Y; Zheng J; Fan XU; Liang P; Song C
    J Food Prot; 2018 Apr; 81(4):636-645. PubMed ID: 29543526
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study.
    Frank D; Zhang Y; Li Y; Luo X; Chen X; Kaur M; Mellor G; Stark J; Hughes J
    Meat Sci; 2019 Jul; 153():135-143. PubMed ID: 30933852
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C.
    Behnam S; Anvari M; Rezaei M; Soltanian S; Safari R
    J Food Sci Technol; 2015 Apr; 52(4):2184-92. PubMed ID: 25829599
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.
    Holley RA; Peirson MD; Lam J; Tan KB
    Int J Food Microbiol; 2004 Dec; 97(1):53-62. PubMed ID: 15527918
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages.
    Korkeala HJ; Björkroth KJ
    J Food Prot; 1997 Jun; 60(6):724-731. PubMed ID: 31195570
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.
    Pantazi D; Papavergou A; Pournis N; Kontominas MG; Savvaidis IN
    Food Microbiol; 2008 Feb; 25(1):136-43. PubMed ID: 17993387
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
    Geornaras I; Skandamis PN; Belk KE; Scanga JA; Kendall PA; Smith GC; Sofos JN
    Food Microbiol; 2006 Dec; 23(8):762-71. PubMed ID: 16943080
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microbiological quality and shelf-life of vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degrees C.
    Lyhs U; Lahtinen J; Fredriksson-Ahomaa M; Hyytiä-Trees E; Elfing K; Korkeala H
    Int J Food Microbiol; 2001 Nov; 70(3):221-30. PubMed ID: 11764188
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Shelf life of packaged sliced dry fermented sausage under different temperature.
    Sčetar M; Kovačić E; Kurek M; Galić K
    Meat Sci; 2013 Apr; 93(4):802-9. PubMed ID: 23305830
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.
    Zhang Y; Li D; Lv J; Li Q; Kong C; Luo Y
    Int J Food Microbiol; 2017 May; 249():1-8. PubMed ID: 28271852
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
    Lyhs U; Lahtinen J; Schelvis-Smit R
    Food Microbiol; 2007 Aug; 24(5):508-16. PubMed ID: 17367684
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage.
    Lin KW; Lin SN
    Meat Sci; 2002 Feb; 60(2):147-54. PubMed ID: 22063238
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.